Feeds a family of four.
1/2 cup dark roux
1 cup holy trinity (uniformly chopped onions, bell peppers and celery)
salt and pepper to taste
3 bay leaves
1/4 teaspoon cayenne pepper
1/4 cup okra
4 cups chicken stock room temperature
2 cups each of chicken, shrimp, andouille sausage
2 cups long grain rice (basmati works)
4 cups water or vegetable stock
Sauté holy trinity in unsalted butter, add seasoning. Add dark roux, then slowly add chicken stock whisking while you add. When bubbling, add proteins. Add shrimp and okra 10 minutes before serving. For complete instructions and hints on making your perfect dark roux, visit HomemadeCraving.com
Chef Joshua brings different flavors from around the globe to your table. He uses products that are attainable at your local stores, while explaining flavor profiles and techniques. Joshua focuses on in-home teaching courses, as well as catering events, all while setting up meal plans for clients that have special dietary needs and requests.